Stuffed Poblanos

Ingredients

• 15 ounce canned tomatoes crushed undrained canned
• 1 cup whole-kernel corn frozen thawed
• 4 ounces monterrey jack cheese shredded reduced-fat
• 15.5 ounce no-salt-added mild salsa 
• 7.5 ounce pinto beans and rice mix 
• 10 large poblano peppers 
• 1 tablespoon taco seasoning 

Equipment

• food processor
• bowl
• oven
• knife
• baking pan

Directions

1. Cut a lengthwise strip from each pepper. Chop enough of pepper strips to measure 1/2 cup; reserve remaining strips for another use.
2. Remove and discard seeds from peppers. Cook peppers in boiling water to cover 5 minutes; drain and set aside.
3. Cook bean mix according to package directions, omitting fat and seasoning packet.
4. Combine chopped pepper, bean mix, corn, and next 3 ingredients. Spoon evenly into peppers; place peppers in a 13- x 9- x 2-inch baking dish.
5. Add hot water to dish to a depth of 1/4 inch.
6. Bake at 350 for 20 minutes or until thoroughly heated.
7. Position knife blade in food processor bowl; add salsa. Process until smooth. Spoon salsa onto plates; top with peppers.